1 aubergine, diced
1 red chilli, finely chopped
1 bunch fresh coriander, leaves picked
2cm/1in piece galangal, grated
1 garlic clove, crushed
3 garlic cloves, thinly sliced
2cm/1in fresh root ginger, grated
2 lemongrass sticks, finely chopped
1 lime, juice only
2 limes, juice only
1 bunch fresh mint, leaves picked
1 handful shitake and oyster mushrooms, roughly chopped
4 tbsp coconut milk
150g/5陆oz crunchy peanut butter
salt and freshly ground black pepper
50驳/1戮辞锄 cornflour
2 tbsp Thai fish sauce
100g/3陆oz toasted peanuts, roughly chopped
1 tsp rice wine vinegar
3 tbsp rice wine vinegar
2 tbsp Chinese rice wine
1 tsp sesame oil
2 tbsp soy sauce
1 tsp sriracha sauce
2 tbsp vegetable oil
vegetable oil, for deep-frying
1kg/2lb 4oz sea bass, skin scored
3 lime leaves, shredded
3 tbsp palm sugar